Spanish Potato Omelet


6 servings
Quick and Easy Romesco Sauce
One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reservedjarred roasted red bell peppers1
⅓ cup extra-virgin olive oilextra-virgin olive oil
¼ cup tomato pastetomato paste¼
¼ cup Marcona almonds or hazelnuts, toastedhazelnuts¼
2 tablespoons sherry wine vinegarsherry vinegar2
2 cloves garlic, peeled, choppedgarlic2
1 teaspoon smoked paprikasmoked paprika1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
4 tablespoons extra-virgin olive oilextra-virgin olive oil4
3 small onions, slicedonion(s), small3
5 small Yukon gold potatoes (1 ½ pounds), peeled, cut into 1/8-inch-thick roundsYukon gold potato5
1 ¼ teaspoons kosher saltkosher salt1 ¼
½ teaspoon freshly ground black pepperfreshly ground black pepper½
5 large eggs, at room temperatureegg(s)5
6 cloves garlic, choppedgarlic6
6 large pimiento-stuffed olives, thinly sliced or coarsely choppedpimiento-stuffed green olives6
1 tablespoon chopped fresh Italian parsley, plus sprigs for garnishfresh italian parsley1
1 tablespoon chopped fresh thyme, plus sprigs for garnishfresh thyme1
¾ cup coarsely chopped or crumbled feta (about 3 ounces)feta cheese¾


Quick and Easy Romesco Sauce
Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Yield: 2 cups.
Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.

Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.

Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.

Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
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